RU2222991C1 - Jelly marmalade production method - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin and water extract of oats grass; cutting and simultaneously adding citric acid, sodium lactate and preparation produced from Mortierella alpina micromycet biomass by predetermined process; pouring; forming; drying and packing ready products. EFFECT: wider range of vitamin activities of product.

Description

 The invention relates to technology for confectionery production.

 A known method for the production of jelly marmalade, involving the preparation of a syrup containing agar or pectin, sugar and / or molasses, water and an additive from raw materials of plant origin in the form of mashed dried supplies, puree or juice, cooking syrup, cutting, pouring, molding, drying and packaging (Technology of confectionery production. Ed. By Ropoport A.L. - M. -L .: Pishchepromizdat, 1940, p. 72-113).

 The technical result of the invention is to obtain the target product with a specific combination of organoleptic properties and an expanded range of preventive properties by ensuring the content of substances with different vitamin activity.

This result is achieved by the fact that in the method of producing jelly marmalade, which involves preparing raw materials, preparing a syrup containing pectin, sugar, water and a component from raw materials of plant origin, cooking syrup, cutting, casting, molding, drying and packaging, according to the invention as a component from raw materials of plant origin, an extract of oat grass is used, obtained by extraction with water and having a solids content of about 2%. A syrup is prepared by adding pectin and sugar to the extract. Further, during cutting, citric acid, sodium lactate and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella alpina with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water are added, followed by combining the first extract with a solid residue, and the target product is prepared at the next consumption of components, parts by weight:
Sugar - 710.8
Pectin - 15
Oat Herb Extract - 780
Citric Acid - 7.5
Sodium Lactate - 7
Micromycete biomass preparation Mortierella alpina - 1
The method is implemented as follows.

 The dry biomass of micromycete Mortierella alpina is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction steps listed above is combined with the first extract.

 When preparing the remaining components, sugar, citric acid, sodium lactate and pectin are sieved and passed through a magnetic trap. The oat grass is inspected. It is advisable to chop the oat grass before extraction.

Next, the grass of oats is poured with water. To intensify the extraction process, it is advisable to heat the water or carry out the extraction by boiling the extractant. After completion of the extraction, the phases are separated and the extract is adjusted by concentration to a predetermined solids content of 2%. The prescription amount of pectin is mixed with five times the amount of sugar, the mixture is poured into the extract of oat grass, mixed until completely dissolved, and then the remaining amount of sugar is gradually introduced. The resulting syrup should have a solids content of 48-50%. The syrup is sent to cooking until the solids content of 75-77% is reached. Next, they carry out cutting with the introduction of citric acid, sodium lactate and a preparation from the biomass of micromycete Mortierella alpina in prescription quantities. Upon reaching a temperature of syrup 80-85 ^o With it sent to the casting, molded, preferably sprinkled with granulated sugar or icing sugar, dried and Packed.

 The resulting finished products have a sweet and sour taste with a bitter hue, persistent dense texture, a specific pleasant harmonious aroma, preserve the biological activity of plant components, and also have an F-vitamin activity that is not typical for known jelly products.

 Thus, the proposed method allows to obtain the target product with a harmonious combination of the organoleptic properties of domestic and English marmalade and a wide range of vitamin activity, which provides the preventive properties of the target product.

Claims (1)

Method for the production of jelly marmalade, involving the preparation of raw materials, the preparation of a syrup containing pectin, sugar, water and a component from raw materials of plant origin, the cooking of syrup, cutting, casting, molding, drying and packaging, characterized in that after preparing the raw materials, oats are extracted with water and the component is obtained from raw materials of plant origin in the form of an extract having a solids content of about 2%, and the syrup is prepared by adding pectin and sugar to the obtained extract; acid, lactate and a preparation obtained by sequential extraction of the biomass of micromycete Mortierella alpina with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the target product is prepared at the next flow rate components, parts by weight: Sugar 710.8 Pectin 15 Oat Herb Extract 780 Citric Acid 7.5 Sodium Lactate 7 Micromycete biomass preparation Mortierella alpina 1